Hotel Style Kadala Curry Recipe (Inspired by Brindhavan Vegetatarian Restaurant, Cochin)
Ingredients (Serves 6)
1. Kadala / black chana – 1.5 cup (Soaked in enough water for 8 – 10 hrs)
Turmeric powder – 1/2 tsp
Water – As required
2. Coconut oil – 1 tbsp
3. Fennel seeds – 1 pinch
4. Onion – Around 1.5 cup, thinly sliced and halved
Ginger – 1 tsp, chopped
Garlic – 1 tsp, chopped
Green chilly – 1, chopped
5. Turmeric powder – 1/2 tsp
Chili powder – 3/4 tsp
Coriander powder – 1.5 – 2 tsp
6. Garam masala powder – 1/2 tsp
7. Tomato – 1/2 small, sliced or chopped
Cashews (soaked for 30 mts) – 5-6 (optional)
8. Thick coconut milk – 2-3 tbsp
Butter – 1 tsp
9. Coconut oil – 1 tsp + 1 tsp butter
Dried red chilies – 2, broken
Curry leaves – 4-5
Method
1. To a pressure cooker, add soaked chana, turmeric powder and water. Pressure cook for 5 – 6 whistles until kadala turns soft. Set aside.
2. Heat oil and add a pinch of fennel seeds. Stir for a few seconds till fragrant and add onion, ginger, garlic and green chilly. Cook till onion turns light golden. Add turmeric powder, chili powder and coriander powder. Cook for a minute or two over very low heat till their raw smell completely disappears. Add chopped tomato, soaked cashews and cook for 4 – 5 minutes till tomato turns mushy. Add garam masala powder and mix well. Switch off. Set aside to cool completely and grind to a fine paste.
3. Heat oil and fry dried red chilies n curry leaves. Next add the ground paste and mix well. Add cooked kadala along with gravy and salt, to taste. Bring to a boil. Cover and cook for 5-8 minutes over low-medium heat, stirring in between. Add coconut milk and mix well. Switch off the flame. Add 2 tsp butter and mix well. Cover and let rest for 10 minutes before serving.
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